San Francisco advertising agent-turned-winemaker Ryan Cochrane offers a wine with simultaneously shy and sharp aromas of clove, cardamom, cinnamon, Earl Grey tea and sour berries. The wine is also dainty and delicate on the palate, offering black tea and tight raspberry fruit. It would be a great red wine pairing for fish.
A fifth generation Californian originally from San Jose, Matt Kettmann covers California’s Central Coast and South Coast for the magazine. He is also the senior editor of The Santa Barbara Independent, where he’s worked since 1999, has written for the New York Times, Time Magazine, Wine Spectator, and Smithsonian, and co-founded New Noise Santa Barbara, a music festival.Email: firstname.lastname@example.org.